1 cup whole wheat pastry flour
1 cup unsweetened cocoa
1/3 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
Dash of salt
2 egg whites (or 3 Tbsp of liquid egg whites)
1/4 cup baby food prunes (you could use applesauce, but the baby food prunes are richer, sweeter, and have more fiber)
1 tsp vanilla extract
1/2 cup almond milk
1/2 tsp apple cider vinegar
1/2 cup water
A few chocolate chips to sprinkle on top (optional--I chose not to use them)
Combine all the wet ingredients in a bowl. Add the dry ingredients and stir until smooth. Pour a scant 1/4 cup of batter into a muffin-top pan (if you don't have a muffin top pan, you could probably make these in a regular muffin pan or just pour the batter into 1/4 cup mounds on a baking sheet). Top with a sprinkle of chocolate chips, if you're using them. Bake at 350 for about 10 minutes. Remove from the pan and let them cool. Wrap individually and freeze. When you're ready to eat one, just unwrap it and nuke it in the microwave for 20 seconds. I love these topped with Cool Whip!
I got 9 1/2 muffins by using a full 1/4 cup. You could stretch it to 10 muffins if you use just barely shy of 1/4 cup of batter.